Biochemical and Structural Characterization of Amy1: An Alpha-Amylase from Cryptococcus flavus Expressed in Saccharomyces cerevisiae
Figure 2
Effect of pH (a-b) and temperature (c-d) on Amy1 activity and stability, respectively. The pH optimum and pH stability were determined by varying the pH of the reaction mixtures and preincubating the enzyme in different buffers for 60 min at 55°C (square) and 60°C (circle). The temperature optimum was evaluated by measuring amylase activity at different temperatures, and the effect of temperature on enzyme stability was determined by measuring the residual activity after 15, 30, 45, and 60 min of preincubation in 50 mM sodium acetate (pH 5.5) at 55 and 60°C.
